Consumption of Color-Type Vegetables and Fruit and the Risk of Breast Cancer Incidence Among Korean Women: A Case-Control Study

Objectives: Dietary factors, particularly the consumption of vegetables and fruits, have been suggested to influence breast cancer risk. However, there is limited research on the relationship between the intake of color-type vegetables and fruits and breast cancer incidence among Korean women. Therefore, this study aimed to investigate the association between the consumption of color-type vegetables and fruits and the risk of breast cancer incidence among Korean women. Methods: A total of 395 breast cancer patients and 395 controls were recruited from the National Cancer Center Hospital in Korea. Vegetables and fruits were categorized into four-different colors groups: green, orange/yellow, red/purple, and white. The association between color-type vegetables and fruits and the breast cancer risks was analyzed using logistic regression models, calculating odds ratio (OR) and 95% confidence intervals (CIs). Subgroup analyses were conducted based on menopausal status, hormone receptor status, and tumor subtypes. Results: Most breast cancer patients consumed less vegetables and fruits than subjects in the control group. Higher consumption of total vegetables, green-color vegetables and fruits, other orange/yellow vegetables and fruits, and white vegetables and fruits was associated with a reduced risk of breast cancer [OR (95% CIs) = 0.53 (0.33-0.85); 0.62 (0.39-0.99); 0.56(0.35-0.92); and 0.61(0.38-0.97), respectively], compared to the lowest intake. Among green-color vegetables and fruits, higher consumption of dark green leafy vegetables was negative association into breast cancer risk (OR=0.56, 95% CI=0.35-0.89), than the lowest consumption group. Subgroup analyses by menopausal status, hormone receptor status, and tumor subtypes consistently demonstrated inverse associations between higher intake of green color vegetables and fruits and breast cancer risks. Conclusions: Consumption of vegetables and fruits, particularly those of green and white colors, was inversely associated with the risk of breast cancer incidence among Korean women. These findings underscore the importance of dietary interventions in breast cancer prevention strategies. Funding Sources: This research was supported by the National Research Foundation of Korea (2021R1A6A1A03044501 and 2021R1I1A1A01048330) and National Cancer Center of Korea (NCC-2310380).